Bake 2.12 Part 2: Hot Cocoa Macarons

These macarons are a treat, they have a chocolate shell, whipped marshmallow filling, with a spot of chocolate ganache hidden in the center. I decorated them with a stripe of ganache and a dab of marshmallow that I torched for fun. The amounts are in weights, macarons are finicky and do best when measured well and well definitely means measuring by weight. 

Ingredients

215 grams powdered sugar

125 grams ground, blanched almond flour. 

10 grams dark or unsweetened cocoa powder

130 grams egg whites

1/4 teaspoon cream of tartar

105 grams granulated sugar

Ganache

3 ounces dark chocolate
2 ounces heavy cream

Marshmallow

3 large egg whites

2/4 cup granulated sugar

4 tablespoons light corn syrup

1/4 teaspoon cream of tartar

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

Prepare 2 cookie sheets with parchment and get a pastry bag ready with a large round tip. 

Put half of the powdered sugar in a food processor fitted with the blade attachment, add the almond flour, remaining powdered sugar and cocoa powder. Pulse until no almond flour is visible. Sift the mixture several times, discarding any large bits and set aside.

In the bowl of a mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium until frothy. Slowly add the granulated sugar. Increase the speed to high and whisk until stiff peaks form. 

Fold the dry ingredients into the egg mixture, folding gently until everything is mixed together. Scoop the mixture into the pastry bag. 

Pipe the macarons onto the prepared baking sheet. Tap the baking sheet on the counter 3-4 times to ensure any air bubbles are released. Then allow the macarons to sit for 30-45 minutes until they look dull and when you touch them, no batter comes away on your finger. You want the tops to be dry so when they rise in the oven they form the traditional 'foot'. 

Preheat the oven to 320 degrees. Bake the macarons for 13 minutes, one tray at a time. You will know they are done when they lift easily off the parchment paper. They don't brown like a traditional cookie. 

Allow to cool while you make the fillings.

For the ganache, microwave the heavy cream in 30 second increments until piping hot. pour over the chocolate and whisk until a smooth texture, allow to cool. Then transfer to a pastry bag.

For the marshmallow, add the egg whites, sugar, corn syrup, cream of tartar and salt into a clean mixer bowl. Bring a pot of water to a simmer and holding the bowl over the saucepan, whisk until the mixture is opaque, frothy, and the sugar is melted. I am high tech and used the mixing whisk attachment to do that since it is used in the next step anyways! Transfer to the mixer itself and whisk on medium high until stiff peaks. While mixing add vanilla. The finished mixture will be glossy and cool to the touch. Transfer to a piping bag.

To assemble, pipe a ring of marshmallow, fill the center with ganache, and then sandwich. Decorate as you desire. Yum yum yum yum!